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Cook'n with Betty Crocker 
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Raspberry White Chocolate Muffins |
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Serves: 12 Print this Recipe2 cups Original Bisquick® 1/2 cup white chocolate chips 1/3 cup sugar 2/3 cup milk 2 tablespoons vegetable oil 1 egg 1 cup raspberries 1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches or line with paper baking cups. 2. Stir all ingredients except raspberries in large bowl just until moistened. Fold in raspberries. Divide batter evenly among cups. 3. Bake 15 to 18 minutes or until golden brown. Cool slightly; remove from pan to wire rack. HIGH ALTITUDE (3500 to 6500 feet): Bake 16 to 19 minutes. NUTRITION FACTS: 1 Muffin:; Calories 195 (Calories from Fat 80); Fat 9g (Saturated 3g); Cholesterol 20mg; Sodium 300mg; Carbohydrate 26g (Dietary Fiber 1g); Protein 3g % DAILY VALUE:; Vitamin A 2%; Vitamin C 2%; Calcium 8%; Iron 4% DIET EXCHANGES:; 1 Starch; 1 Fruit; 1 Fat BETTY'S TIP: For a sweet finish, dip muffin tops into melted butter and then into coarse sugar crystals or granulated sugar. Another dazzler-drizzle the tops with melted white baking chips. From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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